Penne con Pinoli e Melanzane

• 400 g (14 oz) aubergine, cut into small cubes
• 90 ml (3

Leave the aubergine cubes in lightly salted water for 1 hour, then drain, squeeze out the water and pat dry on paper towels. Fry them in the oil with the garlic until brown. Add the tomato paste, pine nuts, capers, chilli and olives and fry gently for 10 minutes. Add a little water if the mixture is too dry.

Cook the pasta in boiling salted water until al dente, then drain and mi